We return again with a recipe loved in Transylvania, but slightly updated, thus becoming the best cheesy potato casserole recipe, with sausage and hard-boiled eggs.
Table of Contents
- Let’s See the Ingredients
- We Start by Preparing the Ingredients
- Let’s Mount the Best Cheesy Potato Casserole Recipe
- Now We Can Serve the Dish
This type of food is one of my favourites because it is easy to cook and once I put the casserole in the oven, I don’t have to sit by the stove all the time. There are similar recipes on my blog like eggplant casserole or cabbage casserole, both are delicious.
Let’s See the Ingredients
The basic ingredient is potatoes, I chose about 1 kg of medium-sized white potatoes.
The second basic ingredient is eggs, I used seven whole large eggs. And then I used about 150 g of cheddar cheese, about 300 ml of sour cream, 150 g of lightly smoked pork sausages, and a leek.
And for seasoning salt and vegetable mix for soup.
We Start by Preparing the Ingredients
That means we need to boil the eggs in cold water, for about ten minutes to get hard-boiled eggs.
After boiling, cool them under a stream of cold water and peel them.
The same with potatoes, wash them and boil them whole, in cold water with a little salt. Depending on their size, boil for about 20-30 minutes until they become soft, then throw away the water and let them cool.
After the potatoes have cooled, peel them.
If you want, you can grate the potatoes beforehand, prepare them, or you can grate them directly in the casserole. In this recipe, I grated the potatoes, but the same can be done with sliced potatoes, as you wish.
I cut the leek in half, then sliced it thinly, after I did the same with the sausages.
In a frying pan, heat about three tablespoons of sunflower oil, then add the chopped leeks.
I seasoned it with a teaspoon of sea salt and a teaspoon of sweet paprika powder.
Fry the leek for about two or three minutes, then add the sliced sausage.
Fry everything for another five minutes, then take the pan off the heat. Grate the cheddar cheese to get it ready.
Let’s Mount the Best Cheesy Potato Casserole Recipe
For this we need a casserole, I chose a heat-resistant glass dish for the oven. On the bottom of the pot, I put a spoonful of sunflower oil, then I put half and the grated potatoes.
Season the potatoes with a teaspoon of salt, a tablespoon of the vegetable mix for the soup and a half teaspoon of ground pepper.
After, put the whole amount of sausages and fried leeks over the potatoes.
Next layer, I grate about five eggs over the sausages.
We continue with the potatoes, so we put the other half of the grated potatoes.
Put the remaining two grated eggs over the potatoes and season again with sea salt, freshly ground pepper and vegetable mix for soup.
Next comes the sour cream, which we will level with a spatula.
And finally, the last layer will be grated cheddar cheese.
Thus, I obtained a potato casserole in several layers.
I covered the casserole with a glass lid and put it in the oven heated to 220 degrees for 20 minutes.
After 20 minutes, I took the lid and left it in the oven for about 10 minutes on the grill, until it gets a golden colour.
And that’s it, this is the best cheesy potato casserole recipe in my and my family’s opinion. Let it cool a bit, and can serve it.
Now We Can Serve the Dish
It is served hot, being an excellent option for lunch or dinner.
You can eat it with a tomato salad or pickled cucumber, it’s delicious.
If you like the best cheesy potato casserole recipe, on our blog you will find other great potato recipes like:
- Traditional Hungarian Goulash Recipe
- Smoked Sausage Potato Soup
- Potato Stew With Smoked Sausage
- Best Potatoes Salad
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Best Cheesy Potato Casserole Recipe
Ingredients Â
- 1 kg potatoes
- 7 pieces eggs
- 150 g cheddar cheese
- 300 ml sour cream
- 150 g smoked pork sausage
- 1 piece leak
- 1 teaspoon sweet paprika powder
- 5 tbsp sunflower oil
- 3 teaspoons sea salt
- 2 tbsp vegetable mix from soup
- 2 teaspoons ground pepper
InstructionsÂ
- Boil eggs for about ten minutes to get hard-boiled eggs. After boiling, cool them under a stream of cold water and peel them.
- Wash the potatoes and boil them whole, in cold water with a little salt. Depending on their size, boil for about 20-30 minutes until they become soft, then throw away the water and let them cool. After the potatoes have cooled, peel them.
- Cut the leek in half, then sliced it thinly, and I did the same with the sausages. In a frying pan, heat about three tablespoons of sunflower oil, then add the chopped leeks. Season with a teaspoon of sea salt and a teaspoon of sweet paprika powder. Fry the leek for about two or three minutes, then add the sliced sausage and fry from 5 min.
- On the bottom of the glass oven pot, I put a spoonful of sunflower oil, then I put half of the grated potatoes. Season the potatoes with salt, vegetable mix for the soup and ground pepper. Put the whole amount of sausages and fried leeks over the potatoes. Grate about five eggs over the sausages and put the other half of the grated potatoes.
- Grate the remaining two eggs over the potatoes and season again with sea salt, freshly ground pepper and vegetable mix for soup. pour over the sour cream, which we level with a spatula. And finally, the last layer will be grated cheddar cheese.
- Put the casserole with lid in the oven heated to 220 degrees for 20 minutes. After 20 minutes, I took the lid and left it in the oven for about 10-15 minutes on the grill, until it gets a golden colour.
